Crispy Salmon Succotash

5 from 3 votes

Crispy Salmon with Summer Succotash is a quick, flavorful dinner made with fresh corn, tomatoes, and herbs. Easy, healthy, and ready in 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Mediterranean

Servings: servings

Author: Gaby Dalkin

Ingredients

For the Salmon

1.5 pounds Salmon cut into 6 ounce filets
2 tablespoons Chimi Seasoning
Kosher salt and freshly cracked black pepper
2 tablespoons Olive Oil

For the Succotash

2 ears fresh corn cut off the cob
½ pint of cherry tomatoes halved
1 jalapeño finely chopped
2 scallions thinly sliced
¼ cup basil torn
Kosher salt and freshly cracked black pepper
2 teaspoons champagne vinegar or red wine vinegar

Instructions

Season the salmon filets on both sides with salt, pepper, and Chimi Seasoning.
Heat a cast iron skillet over medium-high heat and add the olive oil. Place two pieces of salmon in the pan and sear until crispy on one side, about 3 to 4 minutes. Flip and continue cooking until just slightly pink in the center, another 2 to 3 minutes. Remove from the pan and let rest. Repeat with the remaining salmon.
In a large bowl, combine the corn, cherry tomatoes, jalapeño, scallions, and basil. Season with salt and pepper to taste. Drizzle the vinegar over the top and toss to combine.
Serve the succotash alongside or on top of the crispy salmon and enjoy immediately.

Notes

Skin on or skin off – it doesn’t matter to me – I just season it up and sear it on both sides so it still has that nice golden crust and gives it a bit of texture.

Nutrition